EP3869971B1 - Mittengefülltes konfektprodukt, beschichtetes produkt und verfahren zur herstellung - Google Patents

Mittengefülltes konfektprodukt, beschichtetes produkt und verfahren zur herstellung Download PDF

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Publication number
EP3869971B1
EP3869971B1 EP19798809.0A EP19798809A EP3869971B1 EP 3869971 B1 EP3869971 B1 EP 3869971B1 EP 19798809 A EP19798809 A EP 19798809A EP 3869971 B1 EP3869971 B1 EP 3869971B1
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EP
European Patent Office
Prior art keywords
center
region
fill
coating
hard
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EP19798809.0A
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English (en)
French (fr)
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EP3869971A1 (de
Inventor
Joern Holm Hansen
Anna WASYLEWICZ
Maxi Zier
Alexis Detavernier
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Intercontinental Great Brands LLC
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Intercontinental Great Brands LLC
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Priority to EP24165247.8A priority Critical patent/EP4364577A3/de
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Definitions

  • Hard boiled candies are known hard, solid confectionery in an essentially amorphous or "glassy" form containing a low moisture content.
  • Sugar-based hard boiled candies are made by boiling a mixture of sugar, glucose syrup and water to moisture content of around three percent.
  • Sugar-free hard boiled candies can be prepared by boiling a mixture of a sugar polyol and water, optionally with a sugar polyol syrup.
  • a center-filled hard confectionery product comprises a center-fill region comprising at least one effervescent composition; at least one hard confectionery shell region comprising a hard boiled candy; at least one coating comprising a soft panned coating; and wherein the hard confectionery shell region, and optionally the center-fill region, the coating region, or a combination thereof, comprises at least one flavorant.
  • the center-fill region comprising the at least one effervescent composition enhances the release of flavorant from the hard confectionery shell region or from the hard confectionery shell region and coating
  • the at least the shell region flavorant or the coating flavorant exhibits increased flavor release upon exposure of the center-fill region to a solvent; and wherein the flavor release is at least 225% greater than the baseline before center-fill region exposure.
  • a method of preparing a center-filled hard confectionery product comprises extruding a center-filled rope of a hard confectionery composition melt, wherein the rope includes a center-fill composition; sizing the center-filled rope; feeding the sized center-filled rope into a forming mechanism; forming individual pieces of the sized center-filled rope; and coating at least a portion of the surface of the individual pieces to form a coated center-filled hard confectionery product comprising a center-fill region comprising at least one effervescent composition or at least one powder or particulate composition; at least one hard confectionery shell region comprising a hard boiled candy; at least one coating region excluding a hardboiled candy, specifically comprising a soft panned coating; and wherein the hard confectionery shell region, and optionally the center-fill region, the coating region, or a combination thereof, comprises at least one flavorant.
  • the sugar polyol can be isomalt, a disaccharide alcohol.
  • Isomalt can be prepared by hydrogenating isomaltulose. Products of the hydrogenation can include 6-O- ⁇ -D-glucopyranosyl-D-sorbitol (1,6-GPS); 1-O- ⁇ -D-glucopyranosyl-D-sorbitol (1,1-GPS); 1-O- ⁇ -D-glucopyranosyl-D-mannitol (1,1-GPM); 6-O- ⁇ -D-glucopyranosyl-D-mannitol (1,6-GPM); and mixtures thereof.
  • isomalt materials include an almost equimolar mixture of 1,6-GPS, and 1,1-GPM.
  • Other isomalt materials can include pure 1,6-GPS; 1,1-GPS; 1,6-GP; and 1,1-GPM.
  • Still other isomalt materials can include mixtures of 1,6-GPS; 1,1-GPS; 1,6-GPM; and 1,1-GPM at any ratio.
  • the hard confectionery composition can comprise the saccharide or sugar polyol in an amount of about 90 to about 100 wt.% based on the total weight of the hard confectionery composition, specifically about 92 to about 99 wt.%, and yet more specifically about 96 to about 99 wt.%.
  • the hard confectionery composition can further comprise an optional additional ingredient such as a flavorant, a food acid or salt thereof, a sensate, a high intensity sweetener, a colorant, a functional ingredient, a humectant, a buffering agent, a medicament, an antioxidant, a preservative, a processing aid, or a combination thereof.
  • an optional additional ingredient such as a flavorant, a food acid or salt thereof, a sensate, a high intensity sweetener, a colorant, a functional ingredient, a humectant, a buffering agent, a medicament, an antioxidant, a preservative, a processing aid, or a combination thereof.
  • the amount and type of flavorant used in the hard confectionery composition can be chosen based on the targeted release profile and flavor intensity desired.
  • the flavorant can be present in the hard confectionery composition in an amount of about 0.001 to about 6 wt.% based on the total weight of the hard confectionery composition, specifically about 0.01 to about 3 wt.%, and yet more specifically about 0.1 to about 0.6 wt.%.
  • the high intensity sweetener can be present in the hard confectionery composition in an amount of about 0.001 to about 2 wt.% based on the total weight of the hard confectionery composition, specifically about 0.01 to about 0.7 wt.%, and yet more specifically about 0.1 to about 0.5 wt.%.
  • the optional food acid can be present in the hard confectionery composition in an amount of about 0.001 to about 3 wt.% based on the total weight of the hard confectionery composition, specifically about 0.01 to about 1.5 wt.%, and yet more specifically about 0.1 to about 0.8 wt.%.
  • the moisture content of the hard confectionery composition region can be about 0 to about 5 wt.% based on the total weight of the hard confectionery composition region, specifically about 0.5 to about 4 wt.%, and yet more specifically about 1 to about 3 wt.%.
  • the center-fill region of the hard confectionery product can be a solid or semi-solid material, specifically a powder or particulate center-fill material.
  • the center-fill region can comprise a bulk sweetener (e.g. saccharide or sugar polyol as described herein), an effervescent composition, and an additional ingredient such as a flavorant, a food acid or salt thereof, a sensate, a high intensity sweetener, a colorant, a functional ingredient, a humectant, a buffering agent, a medicament, an antioxidant, a preservative, a processing aid, a plant or fruit (e.g. in the form of a powder, particles, or dehydrates), or a combination thereof.
  • the sugar polyol bulk sweetener has a negative enthalpy of dissolution such as xylitol and erythritol.
  • the center-fill region can comprise the bulk sweetener in an amount of about 65 wt% to about 95 wt% based on the total weight of the center-fill region, specifically about 68 wt% to about 91 wt%, and more specifically about 71 wt% to about 88 wt%.
  • the bulk sweetener is a saccharide.
  • the bulk sweetener is isomalt, xylitol, or a combination thereof.
  • the basic ingredient can be an alkali metal, alkaline earth metal, or Group 8 metal carbonate, an alkali metal, alkaline earth metal, or Group 8 metal bicarbonate, or a combination thereof. Examples include a sodium, potassium, calcium, magnesium, or ferrous carbonate or bicarbonate, or a combination thereof. In an embodiment, the basic ingredient is sodium hydrogen carbonate.
  • the food acid can be adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid or a combination thereof. In an embodiment, the food acid is citric, lactic, or a combination thereof.
  • an ingredient of the effervescent composition may be encapsulated. Encapsulation may be desirable because it lends further moisture-resistance to the components, thereby preventing premature reaction of the acid and basic components.
  • the acid and basic ingredient may be encapsulated as microcapsules or microparticles as described in PCT Publication No. WO 2004/064544 , which is incorporated herein by reference in its entirety.
  • Exemplary suitable encapsulants include fats, polymers, carbohydrates, a hydrocolloid (e.g. gum arabic), or a combination thereof.
  • the center-fill region can comprise the effervescent composition in an amount of about 0.2 wt% to about 35 wt% based on the total weight of the center-fill region, specifically about 4 wt% to about 27 wt%, and more specifically about 8 wt% to about 20 wt%.
  • the food acid of the effervescent composition can be present in an amount of about 0.1 wt% to about 15 wt% based on the total weight of the center-fill region, specifically about 0.4 wt% to about 12 wt%, and more specifically about 0.8 wt% to about 8 wt%.
  • the basic ingredient of the effervescent composition can be present in an amount of about 0.1 wt% to about 20 wt% based on the total weight of the center-fill region, specifically about 4 wt% to about 15 wt%, and more specifically about 8 wt% to about 11 wt%
  • the center-fill region can comprise the flavorant in an amount of about 0.1 wt% to about 5 wt% based on the total weight of the center-fill region, specifically about 0.5 wt% to about 4 wt%, and more specifically about 1 wt% to about 3 wt%.
  • the moisture content of the center-fill region can be about 0 to about 7 wt.% based on the total weight of the center-fill region, specifically about 0.5 to about 6 wt.%, and yet more specifically about 1 to about 5 wt.%.
  • the processing aid of the center-fill region can be a wax (e.g. carnauba wax, parrifin wax, bees wax, and the like), a fat or oil (e.g. medium chain triglyderide), a modified cellulose (e.g. carboxymethyl cellulose), a combination thereof, and the like.
  • a wax e.g. carnauba wax, parrifin wax, bees wax, and the like
  • a fat or oil e.g. medium chain triglyderide
  • a modified cellulose e.g. carboxymethyl cellulose
  • a method for enhancing the flavor of a hard confectionery product comprises using an effervescent center-fill, thereby enhancing the flavor release of the flavors located in the hard confectionery shell and, if present, the flavors located in the coating.
  • the coating is a soft coating.
  • the coating region may partially to fully surround the hard confectionery shell region.
  • the coating region is present in the hard confectionery product in an amount of about 1 wt% to about 20 wt% based on the total weight of the coated center-filled hard confectionery product, specifically about 2 wt% to about 13 wt%, and more specifically about 4 wt% to about 6 wt%.
  • the coating composition generally comprises a saccharide or sugar polyol, a binding agent and an optional additional ingredient such as a flavorant, a food acid or salt thereof, a sensate, a high intensity sweetener, a colorant, a functional ingredient, a buffering agent, a medicament, an antioxidant, a preservative, a processing aid, or a combination thereof.
  • the coating region can further comprise a glaze or polishing agent such as carnauba wax, bees wax, and the like.
  • the coating binding agent can be a hydrocolloid or plant gum, such as gum arabic.
  • the coating composition can comprise the binding agent in an amount of about 1 wt% to about 15 wt% based on the total weight of the coating composition, specifically about 3 wt% to about 12 wt%, and more specifically about 7 wt% to about 9 wt%.
  • Each region can comprise a flavorant. More than one flavorant can be used in each region and the flavorant(s) in each region can be different or the same as the flavorant(s) in another region of the product.
  • Non-limiting representative flavors include oils such as spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, cassia oil, and citrus oils including lemon, orange, lime, grapefruit, vanilla, fruit essences/flavors, including apple, pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum, pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen, pomegranate, papaya, honey lemon, and the like, or a combination thereof.
  • oils such as spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg,
  • Patent No. 7,189,760 to Erman, et al which is incorporated in its entirety herein by reference, isopulegol, menthyloxy propane diol, 3-(1-menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, N-(4-cyanomethylphenyl) p-menthanecarboxamide (G-180), Japanese mint oil, peppermint oil, 3-(1-menthoxy)ethan-1-ol, 3-(1-menth
  • Warming agents can be selected from a wide variety of compounds known to provide the sensory signal of warming to the user. These compounds offer the perceived sensation of warmth, particularly in the oral cavity, and often enhance the perception of flavors, sweeteners and other organoleptic components.
  • useful warming agents included are vanillyl alcohol n-butylether (TK-1000) supplied by Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol n-propylether, vanillyl alcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcohol n-aminoether, vanillyl alcohol isoamylether, vanillyl alcohol n-hexylether, vanillyl alcohol methylether, vanillyl alcohol ethylether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydr
  • the high intensity sweetener is at least 1,000 times that of sugar on a per weight basis, more specifically at least 5,000 times that of sugar on a per weight basis.
  • the high intensity sweetener can be selected from a wide range of materials, including water-soluble sweeteners, water-soluble artificial sweeteners, water-soluble sweeteners derived from naturally occurring water-soluble sweeteners, dipeptide based sweeteners, and protein based sweeteners. Combinations comprising one or more sweeteners or one or more of the foregoing types of sweeteners can be used. Without being limited to particular sweeteners, representative categories and examples include:
  • certified colors can include FD&C aluminum lakes, or a combination thereof.
  • FD&C aluminum lakes or a combination thereof.
  • a full recitation of all FD& C colorants and their corresponding chemical structures may be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 4th Edition, in volume 1 at pages 492-494 , which text is incorporated herein by reference.
  • the hard confectionery shell region can optionally further comprise a colorant in an amount that the center-fill composition region can be visually perceived through the shell region.
  • the hard confectionery shell region comprises glitter or other speckles.
  • the hard confectionery shell region may be transparent, translucent, or clear-and-colorless.
  • the hard confectionery shell region contains a colorant in an amount to allow the center-fill region to be visible.
  • the food acid can be in free or buffered form.
  • Exemplary food acids and food acid salts include acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid, and alkali or alkaline earth metal salts thereof (e.g., sodium citrate dihydrate), or a combination thereof.
  • the hard confectionery products can be prepared by methods known in the art of hard confectionaries, for example, hard-boiled confectionaries.
  • Particular apparatus for making the hard confectionery composition region includes cooking and mixing apparatus known in the confectionery manufacturing arts, and appropriate apparatus will be apparent to the skilled artisan.
  • preparation of the hard confectionery composition of the shell region includes mixing and heating, forming a hard confectionery composition melt of a saccharide or a substantially non-hygroscopic sugar polyol and optionally, other sugar components and/or a diluent such as water; cooking the melt; removing excess moisture from the melt, for example reducing the moisture content to less than about 2 to about 3 weight percent based on the total weight of the melt; cooling the melt through mixing until the melt is a workable mass having a plastic-like consistency; while the melt is a plastic-like mass, incorporating optional additional ingredients such as flavor, color, etc.; and forming the plastic-like mixture into a hard confectionery product having the desired size and shape.
  • the process may further include a step of forming a center-fill region in the hard confectionery product surrounded by the hard confectionery composition in the form of a shell.
  • the moisture content of the hard confectionery composition melt can be about 0 to about 5 wt.% based on the total weight of the hard confectionery composition melt, specifically about 0.5 to about 4 wt.%, and yet more specifically about 1 to about 3 wt.%.
  • the desired quantity of the saccharide or substantially non-hygroscopic sugar polyol and any other sugar components are dissolved in water by heating them in a kettle until dissolved. Additional saccharide and/or sugar polyol components can be added and cooking continued until a final temperature of about 145 to about 165 degrees Celsius is achieved. The mix is then cooled, worked into a plastic-like mass, and admixed with optional ingredients such as flavors, colorants, buffering agents, high intensity sweeteners, and other optional additional ingredients.
  • the saccharide components are boiled at a temperature of about 125 to about 132 degrees Celsius, a vacuum is applied and additional water is boiled off without extra heating.
  • the composition is a semi-solid mass having a plastic-like consistency.
  • Optional additional ingredients are admixed into the mass by conventional methods.
  • a film of a mixture of the saccharide components is spread onto a heat exchange surface and heated to about 165 to about 170 degrees Celsius within a few minutes.
  • the composition is then rapidly cooled to about 100 to about 120 degrees Celsius and worked into a plastic-like mass, wherein optional additional ingredients are admixed into the mass.
  • the center-fill hard confectionery product is coated with a soft coating.
  • Soft panned processes known in the art can be used in the process to coat the center-fill hard confectionery product pieces
  • the coating process involves a soft panning process to form a soft panned coated center-fill hard confectionery product.
  • Comparative sample A is a three layered soluble confection including a jelly layer, an opaque chewy candy layer and an outer sanding layer.
  • the results of the PTR-MS analysis revealed there was no distinguishable trend between flavor compound release from flavor compounds contained in different layers of the comparative sample. Similarly, there is no abrupt and consistent increase in flavor compound release rate. Measuring slope at the same two time intervals, the percent increase in slope for Comparative A varied between 22-110%, significantly less than the invention example tested. The results of the analysis are provided in Table 5.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Claims (17)

  1. Mittig gefülltes Hartkonfektprodukt, umfassend:
    einen mittigen Füllbereich, der mindestens eine Brausezusammensetzung umfasst;
    mindestens einen Hartkonfektschalenbereich, der ein Hartbonbon umfasst; und
    mindestens eine Beschichtung, die eine weich dragierte Beschichtung umfasst;
    wobei der Hartkonfektschalenbereich und wahlweise der mittige Füllbereich, die Beschichtung, oder eine Kombination davon mindestens einen Geschmacksstoff umfassen; und
    wobei der mittige Füllbereich, der die mindestens eine Brausezusammensetzung umfasst, die Freisetzung von Geschmacksstoff aus dem Hartkonfektschalenbereich oder aus dem Hartkonfektschalenbereich und der Beschichtung verbessert.
  2. Mittig gefülltes Hartkonfektprodukt nach Anspruch 1,
    wobei mindestens der Schalenbereichsgeschmacksstoff oder der Beschichtungsgeschmacksstoff eine erhöhte Geschmacksstofffreisetzung zeigt, wenn der mittige Füllbereich einem Lösungsmittel ausgesetzt wird; und
    wobei die Geschmacksstofffreisetzung um mindestens 225 % höher ist als der Ausgangswert vor der Exposition des mittigen Füllbereichs.
  3. Mittig gefülltes Hartkonfektprodukt nach Anspruch 1,
    wobei mindestens der Schalenbereichsgeschmacksstoff oder der Beschichtungsgeschmacksstoff eine erhöhte Geschmacksstofffreisetzung zeigt, wenn der mittige Füllbereich einem Lösungsmittel ausgesetzt wird; und wobei das Verhältnis der Geschmacksstofffreisetzungsrate vor und nach der Exposition der mittigen Füllung aufgrund der mittigen Füllzusammensetzung für einen in der Beschichtung oder in dem Hartkonfektschalenbereich enthaltenen Geschmacksstoff um mindestens 150 % erhöht ist.
  4. Mittig gefülltes Hartkonfektprodukt nach Anspruch 1, wobei der mittige Füllbereich mindestens eine Pulver- oder Partikelzusammensetzung umfasst;
    wobei mindestens der Schalenbereichsgeschmacksstoff oder der Beschichtungsgeschmacksstoff eine erhöhte Geschmacksstofffreisetzung zeigt, wenn der mittige Füllbereich einem Lösungsmittel ausgesetzt wird; und wobei das Verhältnis der Geschmacksstofffreisetzungsrate vor und nach der Exposition der mittigen Füllung aufgrund der mittigen Füllzusammensetzung für einen in der Beschichtung oder in dem Hartkonfektschalenbereich enthaltenen Geschmacksstoff um mindestens 150 % erhöht ist.
  5. Süßware nach einem der vorstehenden Ansprüche, wobei der mittige Füllbereich eine Pulverzusammensetzung oder eine Partikelzusammensetzung umfasst.
  6. Süßware nach einem der vorstehenden Ansprüche, wobei der mittige Füllbereich Xylit, Erythrit, Maltit, Mannit, Sorbit, Polyglycitol, Isomalt, Zucker, Glucose, Allulose, Tagatose, Lactose, Fructose oder eine Kombination davon; Pflanzen- oder Fruchtpulver, -partikel oder -dehydratisierungen umfasst;
  7. Süßware nach einem der vorstehenden Ansprüche, wobei die Brausezusammensetzung eine Lebensmittelsäure, insbesondere Zitronensäure, Milchsäure, Weinsäure, Fumarsäure, Äpfelsäure oder eine Kombination davon umfasst; und
    wobei die Brausezusammensetzung ein Alkali-, Erdalkalimetall- oder Metallcarbonat oder -bicarbonat der Gruppe 8 umfasst, insbesondere ein Natrium-, Kalium-, Calcium-, Magnesium- oder Eisencarbonat oder -bicarbonat oder eine Kombination davon.
  8. Süßware nach einem der vorstehenden Ansprüche, wobei der mittige Füllbereich, der Hartkonfektschalenbereich und die Beschichtung ein Zuckerpolyol mit negativer Lösungsenthalpie umfassen.
  9. Süßware nach einem der vorstehenden Ansprüche, wobei der Hartkonfektschalenbereich den mittigen Füllbereich vollständig umgibt.
  10. Süßware nach einem der vorstehenden Ansprüche, wobei die Beschichtung den Hartkonfektschalenbereich teilweise oder vollständig umgibt.
  11. Süßware nach einem der vorstehenden Ansprüche, wobei der Hartkonfektschalenbereich Aspartam, Sucralose, Acesulfam-Kalium, Steviolglycoside, Mönchsfruchtextrakt, Xylit, Erythrit, Maltit, Mannit, Sorbit, Polyglycitol, Isomalt, Saccharose, Honig, Sirupe, Säfte, Pulver oder Konzentrate auf Pflanzen- oder Fruchtbasis, Glucose, Allulose, Xylose, Arabinose, Tagatose, Lactose, Fructose, Kestose, Isomaltulose, Isomalto-Oligosaccharide, Gentio-Oligosaccharide, Cellodextrine, Raffinose, Maltodextrin, Beta-Glucane, Oligodextran, Polydextrose oder eine Kombination davon umfasst.
  12. Süßware nach einem der vorstehenden Ansprüche, wobei der mittige Füllbereich oder der Bereich Aspartam, Sucralose, Acesulfam-Kalium, Steviolglycoside, Mönchsfruchtextrakt, Xylit, Erythrit, Maltit, Mannit, Sorbit, Polyglycitol, Isomalt, Saccharose, Glucose, Allulose, Xylose, Arabinose, Tagatose, Lactose, Fructose, Kestose, Isomaltulose, Isomalto-Oligosaccharide, Gentio-Oligosaccharide, Cellodextrine, Raffinose, Maltodextrin, Beta-Glucane, Oligodextran, Polydextrose oder eine Kombination davon umfasst.
  13. Süßware nach einem der vorstehenden Ansprüche, wobei ein Schalenbereichsgeschmacksstoff, ein Beschichtungsgeschmacksstoff oder eine Kombination davon eine erhöhte Geschmacksstofffreisetzungsrate aufweist, gemessen in einem Lösungsmittel oder einer Gasphase über dem Lösungsmittel, wenn der mittige Füllbereich während des Kontakts des Süßwarenprodukts mit dem Lösungsmittel freigelegt wird.
  14. Süßware nach Anspruch 13, wobei die Geschmacksstofffreisetzungsrate für einen in der Beschichtung oder im Hartkonfektschalenbereich enthaltenen Geschmacksstoff nach Exposition der mittigen Füllung um mindestens 225 % höher ist als vor der Exposition der mittigen Füllung.
  15. Süßware nach Anspruch 13, wobei das Verhältnis der Geschmacksstofffreisetzungsrate vor und nach der Exposition der mittigen Füllung aufgrund der mittigen Füllzusammensetzung für einen in der Beschichtung oder im Hartkonfektschalenbereich enthaltenen Geschmacksstoff um mindestens 150 % erhöht ist.
  16. Verfahren zum Herstellen eines mittig gefüllten Hartkonfektprodukts, umfassend:
    Extrudieren eines mittig gefüllten Strangs von Hartkonfektzusammensetzungsschmelze, wobei der Strang eine mittige Füllzusammensetzung einschließt;
    Dimensionieren des mittig gefüllten Strangs;
    Einfüllen des dimensionierten, mittig gefüllten Strangs in einen Formmechanismus;
    Formen einzelner Stücke des dimensionierten, mittig gefüllten Strangs; und
    Beschichten von mindestens einem Teil der Oberfläche der einzelnen Stücke, um ein beschichtetes, mittig gefülltes Hartkonfektprodukt nach einem der Ansprüche 1 bis 15 zu bilden.
  17. Verfahren zum Verbessern des Geschmacks eines Hartkonfektprodukts, das eine mittige Brausefüllung umfasst, die von mindestens einem Hartkonfektschalenbereich umgeben ist, der ein Hartbonbon umfasst, und mindestens eine Beschichtung, die eine weich dragierte Beschichtung umfasst; wobei der Hartkonfektschalenbereich und wahlweise der mittige Füllbereich, die weich dragierte Beschichtung, oder eine Kombination davon mindestens einen Geschmacksstoff umfasst, wobei das Verfahren umfasst:
    Verwenden der mittigen Brausefüllung zum Verbessern der Freisetzung von Geschmacksstoff aus der Hartkonfektschale oder aus einem Hartkonfektschalenbereich und Beschichtung durch Beschleunigen der Freisetzungsraten von Geschmacksstoffen, die in der Hartkonfektschale oder in der Hartkonfektschale und Beschichtung vorhanden sind, wenn der mittige Füllbereich Wasser ausgesetzt wird, im Verhältnis zu den Freisetzungsraten vor Exposition der Füllung.
EP19798809.0A 2018-10-26 2019-10-17 Mittengefülltes konfektprodukt, beschichtetes produkt und verfahren zur herstellung Active EP3869971B1 (de)

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WO2025230671A1 (en) * 2024-04-30 2025-11-06 Intercontinental Great Brands Llc Powder center filled chewy confectionery providing a varialble sensation profile

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US20210244044A1 (en) 2021-08-12
MX2021004235A (es) 2021-05-27
JP7357680B2 (ja) 2023-10-06
EP4364577A3 (de) 2024-06-19
JP2022501075A (ja) 2022-01-06
EP4364577A2 (de) 2024-05-08
ES2992845T3 (en) 2024-12-18
PL3869971T3 (pl) 2024-09-09
CN112867400A (zh) 2021-05-28
AU2019365078A1 (en) 2021-06-03
WO2020086377A1 (en) 2020-04-30
EP3869971A1 (de) 2021-09-01
AU2019365078B2 (en) 2022-08-18
JP2023096025A (ja) 2023-07-06

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